CHOCOLATE MOUSSE MILLE FEUILLE
It’s always good to have a few showstopper desserts in your repertoire for those days when you want to bake to impress. This Mille-Feuille is precisely one of those desserts. It is gorgeous to gaze upon and is guaranteed to make everyone gasp. It is even more fun to eat because you can plate the dessert very nicely and it makes a wonderful end to a fancy meal.
Before you decide it looks difficult, I ask you to read the recipe. It is actually much, much easier than you might expect. The layers of phyllo are chocolatey and crispy, and the mouse is made with chocolate chips! Give yourself time to make it step-by-step, but don’t worry because you really can’t mess it up. If something doesn’t look quite right simply dust it with a touch of powdered sugar and raspberry sauce and you’ll be fine!
This dessert is best served lightly chilled so definitely make it in advance. In fact, you can make it one or two days in advance and it will stay nicely assembled in the refrigerator. This also saves you a lot of time when the day comes for you to cook the remainder of your meal. I’ll give you fair warning, my kids like to eat the leftover chocolate phyllo sheets, they make a great snack. You can even crumble them up over some vanilla ice cream.
Be sure to earmark this chocolate delight for the next time you are having a fancy party or have to bring a dish to pass for a holiday dinner. You’ll definitely please the whole crowd and then some. Enjoy!
Mille – Feuille
This delicious dessert has many variations depending on the culture. In Greece we make this with chocolate phyllo dough. It takes a little time to put together but is so worth it. This dessert is a real showstopper. It’s perfect for fancy dinners or when you’re in the mood for a little project.
½ Cup cocoa powder
1 cup powdered sugar
6 sheets of phyllo
1 cup of butter, melted
1 (12oz) bag semi sweet morsal chocolate chips
¾ cup heavy cream
2 egg yolks
3 egg Whites
1 Tbsp Sugar
1 Tbsp Vanilla
Fruit for garnish
How to Make Chocolate Phyllo:
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
Combine the cocoa powder and powdered sugar in a small mixing bowl.
Melt the butter in a heatproof dish and set it next to the baking sheet.
Working in a pattern, brush the parchment paper with butter and place a sheet of phyllo on top of it. Use a mesh strainer to evenly sprinkle the phyllo with the cocoa powder mixture, then drizzle more melted butter on top. Place the second sheet of phyllo on top and repeat this process with the cocoa mixture and butter until you place the last sheet of phyllo on top. On the top sheet drizzle only the butter. Place a second sheet of parchment paper on top. Then, place a second baking sheet on top to keep everything flat.
Bake the phyllo like this for 20 minutes, then remove it from the oven and allow to cool. It should be one layer of chocolate phyllo that is baked and crisp.
Remove the top baking sheet and top piece of parchment paper. Transfer the phyllo to a cooling rack and allow it to cool for about 10 minutes. Then, remove the phyllo to a cutting board and cut it into 3 even rectangles.
For the Mousse:
Place the morsels in a large heatproof mixing bowl.
Heat the heavy cream on the stovetop, immediately pour it over the chocolate and stir it well to melt the chocolate completely.
Place 2 egg yolks in a small mixing bowl
Place 3 egg whites in a separate small mixing bowl.
Add the sugar and vanilla to the egg yolks and beat them well, until light and frothy.
Beat the eggs white well until they hold soft peaks
To finish the mouse, slowly combine the egg yolks mixture with the chocolate. Gently fold in the egg whites until just combined, so no more egg white is visible,
and the chocolate has volume.
Cover the chocolate mixture and chill it in the fridge for 20-30 minutes to set.
Transfer into piping bag to begin assembling
To Assemble the Mille-Fueille
Place the first phyllo rectangle onto a serving platter and pipe about half of the chocolate mousse in dots on top of the phyllo. Add the second layer of phyllo on top and repeat with the remaining mousse. Place the third piece of phyllo on top.
Dust the top with confectioners’ sugar and garnish it with fresh fruit. Enjoy!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact email@example.com or call 203.658.8659.